Hocho Kobo Deba 105 Tadafusa

Code: TT0269

Brand: Tadafusa

01 tokyo tools tadafusa deba small 105 HK6

02 tokyo tools tadafusa deba small 105 HK6

03 tokyo tools tadafusa deba small 105 HK6

04 tokyo tools tadafusa deba small 105 HK6

05 tokyo tools tadafusa deba small 105 HK6

06 tokyo tools tadafusa deba small 105 HK6

08 tokyo tools tadafusa deba small 105 HK6

09 tokyo tools tadafusa deba small 105 HK6

3 260 Kč

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Japanese kitchen knife from the Hocho Kobo series, designed by designer Fumie Shibata. Traditional Deba model in a smaller version, ideal for preparing smaller-sized fish or for precision cutting.

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Hocho Kobo Deba 150 Tadafusa

The Hocho Kobo knife series, which received the Good-Design Award, is ideal for demanding home chefs and professionals. It was created in collaboration with designer Fumie Shibata, who designed beautiful and durable knives suitable for everyday use. Deba is a traditional Japanese knife with a single-edged blade, designed for filleting fish and cutting boneless meat. It is a sturdy knife with a wide blade, reinforced spine, and pointed tip. The blade length of the Deba type ranges quite widely, due to the extreme differences in fish sizes. This knife has a blade length of only 105 mm, making it suitable for preparing smaller-sized fish. Additionally, you will easily become fond of it as a small knife for cutting garlic or root vegetables, especially thanks to its accuracy and precision. The single-edged blade is always tailored exclusively for the right or left hand, guiding the user to learn to handle the knife correctly, both in cutting and sharpening. The reward is its uncompromising sharpness. The knife blade has a three-layered construction - the San-mai technique. The core is made of hard SLD (Semi-Stainless Steel) and is coated with softer stainless steel. SLD exceptionally maintains its edge well, yet is easy to sharpen and maintain. It is more durable than most carbon steels and additionally has the advantage of being relatively stainless. Over time, it slowly oxidizes and darkens, but with proper care, you need not worry about rust. The handle is made of antibacterial carbonized chestnut wood.

The founder of Tadafusa - Torasaburo Sone - established his company in 1948. Tadafusa is based in the city of Sanjo, Niigata Prefecture, and combines production based on long-standing tradition with contemporary aesthetics and today's demands. It regularly collaborates with contemporary industrial designers and holds several Good-Design Awards. Tadafusa focuses on traditional handcrafted production with an emphasis on affordability, which is why their knives are among the more accessible hand-made pieces from Japan. The specific material processing can bring minor inaccuracies, which are a natural sign of the brand and give the knives a distinctive character. Similar to the brand Kaji-Bei, whose style appears almost rustic with visible traces of handwork (scratches, grinder marks, or pronounced wood grain), we have also gradually become fond of Tadafusa's sharpness, agility, and unique look.

JP Tadafusa co., Ltd., 27-16 Higashihonjoji, Sanjo-city, Niigata, 955-0823, +81-256-32-218, info@tadafusa.com CZ Tokyo Tools s.r.o., Slovinská 652/19, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife has a blade made of three-layer steel (SLD + stainless steel). Semi-stainless steel SLD was originally designed by Hitachi for cutting other steels. SLD is hard and easy to sharpen. It retains its sharpness as long as carbon steel but is much easier to maintain.
The handle is made from carbonized chestnut wood. Antibacterial carbonized wood is wood that has been burned in a kiln, bringing it one step closer to charcoal. This wood has almost no moisture or nutrients, making it impossible for bacteria to settle and multiply.

Note: The knife is delivered in a beautiful cardboard package.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash knives by hand. Wipe with a dry cloth. Regularly oil the blade and handle. Avoid the dishwasher, which can damage the edge. The blade of this knife is made from semi-stainless steel SLD. SLD is a compromise between the edge retention of carbon steel and the corrosion resistance of stainless steel. This steel rusts if you allow it. For proper care, it is essential to keep the blade clean and dry after use, especially if cutting something acidic. To increase resistance, you can apply a thin layer of oil to the blade - preferably linseed or camellia. Regularly sharpen knives on a whetstone, but remember that Japanese knives have a different edge angle, so they require special and finer whetstones. For a single-sided knife, primarily sharpen the sharp part, merely removing burrs from the other side. Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation. Do not usefor cutting or chopping frozen products or hard bones. The blade may chip or break.

Additional parameters

Category:	Home
Use:	Slicing
Tool Type:	Knives
Material:	Semi-Stainless SLD Steel
Origin:	Japan
Knife type:	Deba

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More about Tadafusa

Tadafusa is a family-run knife workshop in Sanjo, Japan, making kitchen knives since 1948. The entire production process takes place under one roof – from forging and heat treatment to sharpening and final finishing. Collaborations with designers Fumie Shibata and Yusuke Seki have earned the brand several Good Design Awards.

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